All posts tagged Muffins

I firmly believe that chocolate has its place in the breakfast world—like in these mocha muffins for example! Chocolate muffins made with coffee with bits of roasted peanuts mixed in. And because they’re made with whole wheat and without any butter or eggs, they’re vegan and (vaguely) healthy.

These whole wheat muffins are absolutely bursting with juicy blueberries. They’re not especially sweet and are low in fat so they’re a perfect choice for breakfast that is much healthier than any muffin you’ll find in a bakery. To make them a little bit sweeter/guiltier (worth it), sprinkle the tops of the muffins with turbinado sugar before baking.

These muffins are full of fruity flavor and because they get so much moisture from the applesauce and chopped apple, they don’t need butter or oil. I used ground flax in the place of an egg and soy milk to make these vegan and a bit healthier. These would be great served with jam or even a cream cheese frosting if you want something a bit sweeter.

Whisk the flour, baking powder, sugars, salt and and nutmeg in a bowl. Add the chilled applesauce. Mix the applesauce with the flour mixture until the mixture resembles coarse crumbs.

In a separate bowl, beat the egg/ground flax. Mix in the milk and fold in the chopped apples. Add the egg mixture to the flour mixture. Stir using a spatula or spoon making sure not to overmix. Place a spoonful of batter into each muffin cup.

Bake for 15-18 minutes or until the muffins are just golden. Remove from the oven and use a spoon to remove muffins from tin.

(At this point, my muffins were oddly gummy/soft at the bottom, so I placed them on a cookie sheet and returned them to the oven to dry out/brown up a bit more, approximately another 10 minutes. This may not be necessary, but if they seem to need it, this method helped a lot.)